BBQ Rubs

A rub is simply a blend of herbs, peppers, spices or seasonings that are blended to add flavor by coating the surface of meat. Rubs can consist of all dry ingredients or they can include oils, crushed garlic or other liquids that cause the rub to take the form of a paste.

Rubs can be applied just before cooking or several hours ahead of time, this is a personal choice. Rubs do not need to be applied in advance, but can be applied to the surface of meat just before grilling, roasting or barbequing. For convenience rubs can be applied several hours before cooking, however the meat should be covered and refrigerated to maintain food safety. Many flavors will become more pronounced the longer the rub stays on the meat.

Selection & Creation

When selecting or creating a rub recipe make sure to use spices and ingredients that are within date. Spices can lose their potency over time and should be discarded.We are using the fresh of spices and herbs. Also we recommend starting with a basic recipe and adding a few ingredients to modify the flavor profile or adjusting the ingredients to your preferences. For example, in the recipe below, if you prefer spicier food the level of red pepper could be increased or another spice added to increase the heat. It is recommended to taste your rub prior to applying it to meat to ensure the flavor profile is pleasing.

Putting the Rubs Overnight

It’s permissible to add seasoning rub to ribs the night before you smoke them, but it isn’t necessary to do so. Rubbing the ribs in advance will contribute to a thicker bark and a tangier flavor, while adding the rub just before cooking provides a better backdrop for barbecue sauce.

Dry Rubs for BBQ

After keeping your rubbed ribs to season for some time, you can directly put them onto the grill while the rub is still on the meat. In fact, a dry rub can be used to grill ribs or any kind of meat. And the dry ingredients in any of the mixtures you use will quickly penetrate the meat and give a profundity of flavor within a short time.